Marzipan

• 190 g icing sugar
• 380 g ground almonds
• 3

In a bowl, mix the icing sugar and almonds. In another bowl, mix the lemon juice, egg yolks and almond essence. Add the egg mixture gradually to the icing sugar and almonds and knead everything just until it forms a stiff paste. (It will become oily if overworked.) Store in a polythene bag in the refrigerator (use within a week).